Serves 4     Hot   Vegan   Vegetarian  Pulses Vegetables  Main Course  Dairy Gluten Wheat Free   Eggless

3 tbsp Olive Oil

2 Onions, chopped

2 Garlic Cloves, crushed

1-2 green chilli, de-seeded and chopped

1 teasp Cumin Seeds

2 Sticks Celery, sliced

3 Carrots, peeled and chopped

1 Red Capsicum (Sweet pepper) chopped

1x 400g/14oz tin Kidney Beans, drained and rinsed

1x 400g/14oz tin Black Eyed beans, drained and rinsed

50g/2oz Green Lentils

300ml/10fl.oz. Fresh Vegetable Stock

Salt and Black Pepper

1. Heat the oil in a large saucepan add the onion and garlic and sauté until soft and transparent.

2. Add the chili and cumin to the pan and fry for 2 minutes then add the celery, carrot and capsicum, partially cover and cook for 10 minutes.

3. Add the beans and lentils to the pan and mix well then pour in the stock and season to taste with salt and pepper. Bring the mixture to the boil, stirring constantly then reduce the heat, cover and simmer for 50 to 60 minutes.

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